. Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
. Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
. Add the onions and sauté until it is golden in colour.
. Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
. Add 1¼ cups of water to the curds, beat well and add it to the mixture.
. Add the sautéed bhindi and cook for a few minutes.
. Serve hot.